Description
Growing up, there was always something special about gathering around a simple, honest dessert. For my family, “The BEST Chocolate Texas Sheet Cake” was that dessert.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 cup unsalted butter
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan. This prepares your pan for “The BEST Chocolate Texas Sheet Cake.”
- In a large bowl, whisk together flour, sugar, and salt. Set aside. This ensures even distribution for your “Chocolate Texas Sheet Cake.”
- In a saucepan, melt butter with water and cocoa powder over medium heat. Bring to a boil, then remove from heat
- Pour the hot chocolate mixture over the dry ingredients. Mix well until just combined
- Whisk in buttermilk, baking soda, vanilla, and eggs. The batter for “The BEST Chocolate Texas Sheet Cake” will be thi
- Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clea
- While the cake bakes, prepare the frosting for “The BEST Chocolate Texas Sheet Cake.” In a saucepan, melt butter. Stir in cocoa powder and milk. Bring to a boil, then remove from heat
- Whisk in vanilla extract and powdered sugar until smooth
- Pour the warm frosting over the warm “Chocolate Texas Sheet Cake” as soon as it comes out of the oven. Spread evenly
- Allow “The BEST Chocolate Texas Sheet Cake” to cool completely before slicing and serving. This sets the frosting perfectly
Notes
Use real butter for the richest flavor in both the cake and the frosting.
Do not overbake the cake; it should remain moist. Overbaking can dry out even “The BEST Chocolate Texas Sheet Cake.”
Pour the warm frosting over the warm cake immediately after it comes out of the oven. This allows the frosting to melt slightly into the cake, creating that signature fudgy layer.
For an extra touch, toast any nuts before sprinkling them on your “Texas Sheet Cake” for enhanced flavor.
You can swap regular milk for buttermilk if needed; just add a tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
For an extra rich flavor, use a good quality unsweetened Dutch-processed cocoa powder.
Try adding a teaspoon of instant espresso powder to the cake batter to deepen the chocolate flavor.
Sprinkle chopped pecans or walnuts on top of the warm frosting for a classic crunch.
Store “The BEST Chocolate Texas Sheet Cake” at room temperature, covered tightly, for up to 3 days.
For longer storage, refrigerate for up to a week. Bring individual slices to room temperature before serving for the best texture.
Freezing is also an option; wrap slices tightly in plastic wrap and then foil, freeze for up to 2 months. Thaw frozen cake overnight in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 50g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: chocolate, Texas sheet cake, cake, dessert, easy, potluck, party, moist, fudgy